Now knead paneer well into paste or until your hands becomes oily. Knead using your hand heels. Add a tbsp of rava, cardamom powder,sugar and knead lightly.

Divide paneer into equal pieces and make smooth balls from it. Ensure that you don’t get any cracks. Flatten it in the shape of disc and place it on maida dusted plate.

Heat sugar and water on low flame. Once sugar dissolves well, reduce the temperature to medium and gently drop the prepared discs. See that paneer discs don’t touch each other. Close it and cook it for 15 mins. After 15-20 minutes, the rasgullas which will be doubled to its original size. Switch off flame and cool it. This is rasgulla. Let the rasgulla soaked in sugar syrup for about 1 to 2 hours. We prepare the saffron flavored milk for rasmalai.

Step-3 Preparation of Rasmalai

For the saffron flavored milk

Milk – 2 1/2 cups or 1/2 liter

Sugar – 1/3 cup

Cardamom powder -1/4 tbsp

Saffron -7-8 strands

Pistachio -chopped – 2-3 tbsp

Almonds (blanched and thinly sliced/slivered) -2-3 tbsp

For garnishing

Blanched almond slivered

Pistachio chopped

Method

Boil 2 1/2 cups milk until it reduces to 1 1/4 cup. Keep up the flame into medium low and keep stirring from time to time to prevent the milk from burning.